Directions

Heat the oil in a large skillet over medium heat. Add the onion and carrot, and sauté for about 5 to 6 minutes. Add the garlic, and sauté for 2 minutes. Add in the dry brown rice, and sauté for 3 minutes.

Crumble the saffron threads into the chicken broth, and add the mixture to the brown rice. Bring the rice to a boil. Lower the heat, cover, and simmer for 45 to 50 minutes or until tender.

Meanwhile, toast the pine nuts in a small dry skillet over medium heat. Shake the pan frequently until the nuts are light brown and fragrant.

Add the nuts and cherries to the brown rice and mix. Season the dish with salt and pepper, and garnish with fresh parsley.